Croissant Breakfast Sandwiches (Printable Version)
Buttery croissants stuffed with scrambled eggs, crispy bacon, melted cheese, and fresh vegetables for a satisfying morning meal.
# What You Need:
→ Bakery Items
01 - 4 large butter croissants
→ Eggs and Dairy
02 - 4 large eggs
03 - 2 tbsp milk
04 - 1 tbsp unsalted butter
05 - 4 slices cheddar cheese
→ Meat
06 - 8 slices bacon
→ Vegetables
07 - 1 tomato, thinly sliced
08 - 1 cup baby spinach
→ Seasonings
09 - Salt and black pepper to taste
10 - 2 tbsp mayonnaise or Dijon mustard (optional)
# Directions:
01 - Preheat the oven to 350°F.
02 - Slice the croissants in half horizontally and set aside.
03 - In a skillet over medium heat, cook the bacon until crisp. Drain on paper towels.
04 - In a bowl, whisk together eggs, milk, salt, and pepper.
05 - Melt butter in a nonstick skillet over medium-low heat. Pour in the eggs and cook, stirring gently, until just set and soft. Remove from heat.
06 - If desired, spread a thin layer of mayonnaise or Dijon mustard inside each croissant.
07 - Layer each bottom half of croissant with scrambled eggs, 2 slices of bacon, 1 slice of cheese, tomato, and spinach.
08 - Place sandwich tops on and arrange the filled croissants on a baking sheet. Warm in the oven for 5 minutes, or until the cheese is melty and the croissants are heated through.
09 - Serve hot and enjoy!
# Expert Tips:
01 -
- The contrast between crisp, buttery layers and soft, creamy scrambled eggs hits every texture craving at once
- They come together in under 30 minutes but taste like something from a fancy brunch spot
02 -
- Don't overcook your eggs, they'll continue cooking slightly in the oven and nobody likes rubbery eggs
- Let the bacon drain well on paper towels or your croissant bottoms will get soggy
03 -
- Buy extra croissants because you'll definitely want seconds
- Warm the croissants for 3 minutes alone before adding fillings if they've been sitting out